Cranberry-Pecan Cheese Wafers

If you like cheese wafers you will love this version!  This recipe is from the December 2011 Southern Living Magazine.  I think I have gotten that magazine for over 30 years!  You can always get a good recipe or decorating ideas!  I am "trying" to move forward with all of our new technology, and am no longer a print subscriber, I have it on my Ipad, no more magazine stacks for me!! :-)

This is a great make-a-head recipe and makes 18 dozen, I halved the recipe.  But cheese wafers freeze great and so does the unbaked roll!

 All baked up...waiting for a good glass of wine!

 This is the shaped roll after chilling.

 Sliced and ready for the oven.

 These also make great gifts!

Cranberry-Pecan Cheese Wafers
1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 oz) freshly shredded extra-sharp Cheddar cheese
1 1/2 tsp. salt
1 1/2 ts. ground red pepper
4 cups all-purpose flour
Parchment paper

1.  Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12 inch long) logs; wrap each log in plastic wrap.  Chill 8 hours to 3 days.
4. Preheat oven to 350.  Cut each log into 1/4 inch thick slices; place on parchment paper lined baking sheets.  Bake 13 to 15 minutes or until lightly browned.  Remove from baking sheets to wire racks, and cool completely (about 20 minutes).